DINNER PARTY MENU

Twice baked goat’s cheese soufflé with red onion marmalade

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Roasted monkfish with sun dried tomatoes and basil, wrapped in Parma ham, served on creamed potatoes

Baked onion stuffed with cream, garlic and Parmesan

Steamed French beans and mange tout

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Montmarte tart: lemon tart on a chocolate shortbread pastry with a chocolate topping